Espresso: Roast, Guatemala
Roast: Espresso
Origin: Atitlan, Guatemala 
Producer: San Pablo La Laguna smallholders group
Varietal: Typica, Bourbon, Caturra, Catuai
Process: Washed
Notes: Brown Sugar, marmalade, apricot.

From The Roaster

This espresso is a true standout — jammy, sweet, and exceptionally balanced, with a finish that lingers long after you've finished your cup.

We sourced these beans from the San Pablo La Laguna smallholders' group in the Atitlán region of Sololá, Guatemala, which was established in 2008. This group consists of family-owned farms that grow a mix of Typica, Bourbon, Caturra, and Catuai — all carefully selected for their high productivity and excellent cup quality.

Harvest is done manually, ensuring that only the ripest cherries are picked. Once harvested, the coffee is depulped and fermented in dry tanks for about 24 hours. After fermentation, the beans are washed in channels and dried on patios or African beds for an average of 18 days.

The result is a coffee that captures the essence of this unique region — rich, complex, and beautifully balanced, with a sweet, jammy character that lingers on the palate. It's a truly exceptional espresso, crafted with care from start to finish.

Brew Guide:
Espresso Machine: 21g in / 40g out / 30-second extraction